Banana Cream Pie
BANANA CREAM PIE
A couple of weeks ago we celebrated Pi Day, March 14th. 3.14 is the digital reading for March 14th and constant for the symbol Pi. It has become an unofficial holiday only to be celebrated with…wait for it…PIE!
This day, however, means so much more to us than an excuse to eat pie. A year ago my sister-in-law Kimi received a heart transplant on this very day.
It’s a day filled with a lot of emotion. A second chance at life for Kimi and a day of remembrance for her donor and her family.
Besides Thanksgiving, I rarely take the time to make a pie but a new tradition has been started. My friend Brittany gave me her banana cream pie recipe and I absolutely loved it.
You know I hate making pie crusts but this one is easy!
I tried rolling this pie crust but since the dough is so soft I eventually just placed it in the pan and kind of pressed it on the bottom and up the sides.
Crimp the sides for that classic crust look. You want to bake it until it’s golden brown.
Next fill it with 3 bananas and a super easy filling. Homemade custards usually terrify me but this one is super straight forward. I made this cake from start to finish in under an hour.
Top with some fresh whipped cream and you have heaven my friends.
Of course the boys could wait to slice it up…
HOW TO MAKE BANANA CREAM PIE
CAN I MAKE BANANA CREAM PIE AHEAD OF TIME?
You can make this Banana Cream Pie ahead of time up to step 10. You can make the crust and the filling up to two days ahead of time and store separately. Because the bananas will start to brown you don’t want to slice and assemble them until the day of serving.
OTHER PIE RECIPES
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
Banana Cream Pie
This Banana Cream Pie is made with a super easy homemade custard and layers of bananas.
- 1 1/4 cups flour
- 1/2 cup unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 4 Tablespoons ice water
- 2/3 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 slightly beaten egg yolks
- 2 Tablespoons unsalted butter
- 1 teaspoon vanilla
- 3 bananas
- 1 cup heavy cream
- 3 tablespoons white sugar or 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract or other flavoring
Preheat oven to 425 degrees.
In a food processor add the flour, butter, and salt. Pulse until mixture resembles coarse crumbs. If you don't have a food processor you can cut in the butter by hand with a knife.
Add the ice water a tablespoon at a time and pulse until just incorporated. If doing by hand, cut it in with a fork. You don't want to overwork the dough and get it warm. The idea is to have cold pockets of butter for a flaky pie crust.
Refrigerate for 30 minutes or overnight.
Roll out dough to fit into a 9" pie pan and pinch the edges of the crust like shown above.
Bake for 10-12 minutes or until golden brown. Cool.
For the filling: Add the sugar, flour, and salt to a medium saucepan. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. Cook for 2 minutes.
Remove from heat. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons). This brings the temperature of the eggs up so that when they are added into the pan they don't scramble. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.
Remove mixture from heat and add the butter and vanilla.
Transfer to a separate bowl. Allow mixture to cool to room temperature.
Slice bananas and place them in the pie crust and add the filling on top.
For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.
Spread the whipped cream over the top of the filling and chill unto ready to serve.
Source: adapted from my friend Brittany Kunz to use a butter crust